Saturday, October 30, 2010


Rice 2 cups
Tomatoes 5 (medium size)
Green chilles 4 (depends on how spicy you want)
Ginger garlic paste 2tsps
Beans-4 to 5
Coriander & Mint-few leaves

Salt to taste
lemon juice--few drops
Oil/Ghee-1.5 to 2 tbsp
Whole garam masala spices:
Biryani leaf-1 or 2
cinnamon stick-1/2 inch break into two or three pieces
cardamom -1
shajeera-1/2 tsp

1.Wash two cups of rice and strain water.
2.Blend the tomatoes and green chillies in a blender to form tomato puree.  For 1cup of rice we need 1.5 cups of tomato dilute the tomato puree so we get about 3 cups of water for 2 cups of rice.
3. Cut the onions and other vegetables.
4.In a pressure cooker add oil/ghee and now add whole garam masala spices..fry for a minute and now add vegetable pieces and fry..add ginger garlic paste, and salt.
5. Now add the rice mix well with the vegetables and add the tomato puree and mix well.
6. Add coriander and mint leaves and add few drops of lemon juice.(this makes the rice grains to be separate and not sticky)
7.Close the lid of pressure cooker, keep the whistle and simmer it for 20-25 minutes and your tomato rice is ready.  Garnish with coriander and mint leaves.

Note:  Vegetables are optional, even without vegetables just plain tomato rice would be fine.

 This recipe goes to the following event by Sanyukta of creativesanyukta

Sunday, October 24, 2010



1. Marie Biscuits Pack small-1
2. Butter -1 tablespoon
3.Cashew nuts(optional)-8 to 10
4.Sugar-25 g (optional)
5.Cocoa powder-1 tablespoon
5.Condensed Milk-half a tin.
6.vanilla essence-few drops

1.In a mixie grind the cashew nuts and sugar into fine powder.
2.Break the marie biscuits into small pieces and add them to the above powder and grind again to a fine can also sieve to get a fine powder.
3.Now take the above biscuit powder into a bowl and add cocoa powder to it, wet your hands with some butter, add the remaining butter, vanilla essence, and condensed milk and knead into a smooth choco-biscuit dough...for that consistency add  some more butter if required.
4. Knead the choco-biscuitdough smooth and roll into a cylinder shape.
5. Cut into pieces or else you can even make balls with the dough.

This recipe goes to the following events
1.Akila's Kitchen ..Learning-to-cook  Dish Name Starts with C
2. CMT - Mithai by Mina Joshi and Jagruthi
3. ONLY' Festive Event by Preeti and Paari
4.Diwali sweets and snacks by Lavi

5 Food palette series brown of Torview

Monday, October 18, 2010


Left over idli/dosa batter 1 cup

Salt 2 tsp
Maida 1 tablespoon
Atta 1 tablespoon
Beetroot 2 in number

1.Peel and cut the beetroots and boil in pressure cooker in a 2 cups of water.
2. Take the water in which beetroot was cooked and use the boiled beetroot for making curry..we need only the pink beetroot water.
3.Now to the idli/dosa batter add maida, atta, and the beetroot water and mix well without lumps.
4. Now make dosa or small pancakes with this who does not like beetroot will love this recipe as the pink color is appealing to them.

Sunday, October 17, 2010

Aloo Stir Fry

Potato 250 gms
Onion 3 in number
Chilli powder..1.5 to 2 tsps(according to taste)
Salt 1 tsp
Jeera ½ tsp
Oil for deep frying

1.Boil potatoes till 3 whistles in cooker, cool them, peel them, and cut into cubes.
2.Cut onions and make a fine paste of onions, chilli powder, salt, and jeera in the mixer.
3.Take oil for deep frying and fry the potatoes in the oil in high flame until they turn brown and spread them on a tissue paper to absorb excess oil.
4.Take 1 tbsp of oil in another pan add the ground chilli paste and fry for few minutes, later add the potatoes and mix well.  Fry for 5 to 8 minutes on low flame and switch off.
5. Take the curry out to a bowl and decorate with fried cashew and curry leaves.